Ingredients

2 lb. Idaho potatoes

1 c. mayonnaise

2 tbsp. white wine vinegar

1½ tsp. Coarse salt

1 tsp. sugar

¼ tsp. fresh-ground black pepper

1 c. celery

1 c. Yellow Onion

2 peeled and chopped

Directions

Place the potatoes in a 4-quart stockpot and cover with water. Bring to a boil over high heat. Reduce heat and simmer until potatoes are tender and easily pierced with a fork -- about 10 minutes. Drain and cool slightly. Whisk the mayonnaise, vinegar, salt, sugar, and pepper together in a large mixing bowl. Add the potatoes, celery, onion, and eggs to the bowl and gently toss. Transfer to a serving dish and chill until ready to serve.

Tips & Techniques

Peel eggs easily by first cooling completely in ice water. Crackshells all over and immerse in cold water while peeling.